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Ben Wa Egg Roll Balls (chicken
& cheese egg rolls)
*click here for the lower-fat version
of this
Cook and chop:
3 cups cooked ark & white chicken (this is about
one large chicken)
Chop :
1 white onion
Have on hand:
About two cups of Kraft Italian shredded cheese mix, which includes
mozzarella, parmesan, and some other tasty cheeses
Paprika
Ginger
Salt
Pepper
Olive Oil
Pam Cooking spray
Sesame Oil (optional but really makes it!)
1 Set of 20 egg roll wrappers (or won ton wrappers)
2 brown paper bags
Aluminum Foil
Directions:
Sauté onions in Pam with a dash of sesame oil until edges are brown.
Mix chicken, cheese, onion & spices. Lay egg roll skins out like a
diamond and roll tightly. Wet the corner end and lay them down on that
side so they glue together. Place them side by side not touching because
the skins stick together at room temperature.
Heat olive oil with generous dollop sesame oil & ginger to very hot.
That means it should spit when you drip water in the frying pan.
Fry egg rolls at nearly high flame until golden brown on both sides. Drip
dry on brown bags. Best served immediately. Wrap extras in aluminum foil.
Twenty egg rolls serves about six people as a main dish.
To reheat, bake in oven 20 minutes at 400. Do not microwave - too soggy.
Alternately you can use won ton skins for mini eggrolls and steam them.
They are good but nowhere near as good as these.
Please feel free to use and share this
recipe! ~ Cybčle
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Photos of my other Party
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